Your Signature Dish

Euronymous

Euronymous

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Joined
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I`m sure there are a few decent cooks amongst us, so i thought i`d start a thread where we could describe the food we cook the best.

I`m no expert, and i dont cook anything from scratch, but i do a mean Spag Bol:

I start off by heating some olive oil in a pan and then browning off 250g of mince. I then add a quarter of a chopped up pepper and half a chopped up onion.
To this i put in 250g of Bolognese sauce (Dolmio preferably)
Now to seasoning, i have a big collection of those little spice pots from Schwartz and for this dish i add a teaspoon each of Coriander Leaf and Basil and then two teaspoons of Garlic Italian seasoning.
Once brought to the boil i then turn the heat down and simmer for twenty minutes.

During this time i heat up a pan of water until it`s boiling and add my Spaghetti, with salt and pepper to season.

After twenty minutes the dish is ready.
 
I make a lovely Tiramisu.

Currently bubbling away in my beloved slow cooker is my version of sausage casserole. Chuck some risotto rice in for the last half hour and it thickens up and makes it extra yummy.
 
I do a pretty good lasagne, my tacos and fajitas are pretty good too - practice makes perfect! I eat a lot of stir-fries too, I just chuck the ingredients in as I go along - pineapple or fresh chillies are great in a stir-fry.
 
I had a good friend who I tried to stop converting to the Hari Krishna's . In the process I learnt alot about indian vege cooking . I can do a mean dahl :lol:
 
I can cook most things!! its a case I have got to or I starve????? :rolleyes:

CURRIES FISH AND MEAT
COOKED DINNERS LAMB, PORK, BEEF, TURKEY, CHICKEN, WITH ALL THE VEG AND TRIMMINGS
FISH DISHES
TARTS
STEW
+ THE BASIC THINGS TOO..............FISH AND CHIPS AND PEAS ETC
 
Originally posted by Euronymous@Apr 27 2006, 04:12 PM
I`m sure there are a few decent cooks amongst us, so i thought i`d start a thread where we could describe the food we cook the best.

I`m no expert, and i dont cook anything from scratch, but i do a mean Spag Bol:

I start off by heating some olive oil in a pan and then browning off 250g of mince. I then add a quarter of a chopped up pepper and half a chopped up onion.
To this i put in 250g of Bolognese sauce (Dolmio preferably)
Now to seasoning, i have a big collection of those little spice pots from Schwartz and for this dish i add a teaspoon each of Coriander Leaf and Basil and then two teaspoons of Garlic Italian seasoning.
Once brought to the boil i then turn the heat down and simmer for twenty minutes.

During this time i heat up a pan of water until it`s boiling and add my Spaghetti, with salt and pepper to season.

After twenty minutes the dish is ready.
Click to expand...
20 minutes to cook mince? I wouldn't give it less than an hour.
 
You're taking the piss, right?? I too give mince 20 mins or so, after an hour it would be rubbery and horrible, surely.
 
I cook any mince dish in the frying pan as long as I can to develop the flavour when making things like Cottage pie, Lasagne, Spag Bol, Mousaka etc. And quite often the flavour improves if you cook it tiwce. I'm sure this is more to do with the fact that beef isn't hung for long enough these days and the obsession with removing every ounce of fat from it.
 
My mum would cook mince for over an hour, but she over cooks every single type of meat anyway. Mr GG dreads going to her house for dinner :lol:
 
My mother cooked mince ("lean shoulder steak minced" was what she asked for and the butcher trimmed and minced it in front of his customers) for an hour. I tried following recipes which said to cook mince for 20mins or so and found I was chewing it for ages.

I can see that decent steak minced wouldn't take long so maybe I'm buying tougher cuts.

Minced lamb (which is recommended especially for moussaka and in some recipes for spagbol) is different. It doesn't take much more than 20 mins.
 
eggs are my speciality

boiled eggs are my signiture dish as i like them really hard which means not much effort is required

chicken kiev is my wifes signiture dish mainly becuase M & S print the cooking instructions clearly on the back of the box

and we have it every monday nearly without exception since we have been married

and ironically its only one of two chicken dishes i will eat
 
I love my boiled eggs as hard as golf balls - I need to leave the room if I see any of the white looking like a runny nose, or if the yolk runs. My fried eggs have to be busted, flattened, and flipped twice, and frazzled until their lacy bits go black.

My signature dish is steak Chateaubriand with Dauphinoise potatoes (or, at a pinch, potatoes Anna) with morning-picked French green beans. The restaurant chef cooks it, and I sign for it.
 
Fling a tin of chopped tomatoes in a pan. Take out the manky bits.
Add 16 cloves of garlic, 10 chopped green chillies, as many mushrooms as you want and a pinch of dried oregano.
Simmer down to a paste as thick as you like.
Add cooked pamplona chorizo and fresh basil five minutes before serving.

Serve with penne.
 
One tin of tomatoes and SIXTEEN cloves of garlic? Do you have a major problem with vampires down your way?
 
I was more bothered by the ten green chillies . I might well be hanging on the wall after that , gasping for air.
 
I might have exagerrated slightly - I made it last night and it only had 4 cloves of garlic and 4 green chillies (which weren't really that hot) in it.
 
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